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Pies and tarts have a long and honourable history, according to English food writer, TV cook and former caterer Caroline Bretherton, author of Pies: Sweet and Savory (DK Publishing, $27). Her beautiful, well-written book will add to that history with its 230 recipes for this trusty dish. It’s an international collection, ranging from British staples like steak and mushroom pie to brie and bacon tart to cheese and potato empanadas — a mouth-watering read. Her pastry-making directions are helpful, and she allows a food processor for the pastry-challenged. If you’re in a hurry, I suggest a frozen, ready-made pie crust for this quiche. Bretherton is the author of two previous cookbooks and now lives with her family in North Carolina.

1 9-inch (23-cm) single crust unbaked pie shell, thawed if frozen

2 tablespoons olive oil

8 ounces (250 g) fresh baby spinach

1 garlic clove, crushed

Salt and freshly ground pepper

½ cup of cooked salmon, or 1 small can (106 g), broken in pieces

1 cup cream

2 large eggs, plus 1 egg yolk

1 teaspoon grated lemon rind

Preheat oven to 400 degrees F (200 C). Prick the bottom of the pie shell with a fork and line with wax paper and then with uncooked beans (to hold pastry in place). Bake for 20 to 25 minutes or until lightly cooked. Remove beans and paper and bake another five minutes to turn it crisp. Cool.

In a large frying pan, heat oil over medium heat and cook spinach and garlic for two to three minutes, until softened. Season with salt and pepper. Place spinach in a sieve and press out excess water. Set aside to cool.

Spread the cooled spinach mixture evenly in the bottom of the pie shell. Spread salmon over the spinach. In a bowl, whisk together the cream, eggs, yolk, lemon rind and salt and pepper. Place tart on a baking sheet and pour cream mixture over the filling.

Bake for 45 minutes in preheated oven, just until set. Cool for 30 minutes before eating warm or cold. May be chilled overnight.

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